If you haven’t heard of sliders before, they are an American invention and are basically mini burgers. They are perfect for party nibbles and this particular recipe has sweet caramelised onion and salty blue cheese served alongside.
2 tablespoons rapeseed oil
2 red onions, peeled and finely sliced
Sea salt and ground black pepper
500g beef mince
1 heaped teaspoons Dijon mustard
1 tablespoons Worcestershire sauce
60g blue cheese, cut into 8 slices
8 mini burger baps
2 Baby Gem lettuce, leaves separated
2 large tomatoes, cut into slices, to garnish
8 cornichons, to garnish
Tomato ketchup, to serve
Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the red onions and cook for a few minutes until they are slightly coloured, then reduce the heat and cook gently for about 8 minutes until softened right down. Season with sea salt and set aside to cool completely.
Combine the beef, mustard and Worcestershire sauce in a large mixing bowl and season with sea salt and ground black pepper. Form the meat mixture into 8 mini burger patties and place on a plate, cover with cling film and set aside in the fridge until you are ready
to fry them.
To cook the burgers, heat the remaining oil in a large frying pan over a high heat. Fry the burgers for 3 minutes on either side until they are cooked all the way through. When you turn the burgers in the pan, add a slice of blue cheese to each one.
To serve, split the bread baps and fi ll with Baby Gem lettuce leaves, a slice of tomato, the burgers, some caramelised onions and a good dollop of ketchup – add some cornichons on the side!